Charred spring onion, courgette & feta salad
With a fridge full of spring onions, I started to experiment with other ways to use them, other than chopped up raw in a salad. Turns out, pan-fried spring onions are delicious and sweet! This simple salad is filling so it works well as a main meal. You can add other veg and herbs to it if you want to bulk it up. Peas, broad beans or roast chunks of kohl rabi would be a great addition. I used giant couscous but you could swap that for whole grains like quinoa, pearled spelt, pearly barley or farro. This salad can be served warm of cold.
2 courgettes, cut into chunks
handful of spring onions
100g feta cheese, crumbled
100g giant cousous
Salt & pepper
Pre-heat oven to 200 degrees C /gas mark 6. Toss the courgettes in some olive oil, season with salt & pepper and roast in oven for approx 20 mins, until soft and starting to brown at the edges.
To prepare your spring onions, cut off the green stalks, chop them into small rounds and set aside for garnish. With the onion bulb end, trim the roots and slice in half lengthways. Get a frying pan on high heat, add a lug of olive oil and fry until browned on both side.
Cook couscous according to packet instructions. I simmered 100g of giant couscous in 400ml water for about 8 minutes, then drained the excess water and let cool for 10 mins before adding the the salad.
Once your courgettes, spring onions and couscous are ready, assemble them all together in a large bowl, scatter the feta and chopped spring onions on top and drizzle with olive oil and lemon juice. Season with salt, pepper & chilli flakes.
Serve with salad leaves of sauteed greens.